Crowd-Pleasing Sheet-Pan Oven Quesadillas

Simply put, the quesadilla is a delightful package of flavorful foods and melted cheesy goodness — all sandwiched inside crispy tortillas. It’s the ultimate blend of Southwest traditional foods and modern fare.

When the Spanish conquistadors arrived in present-day Mexico in the 16th century, they found the indigenous people eating what they described as “corn cakes.” These corn cakes were the ancestors of what we call “tortillas” today. They were used as a side dish for meals and as utensils — a sort of edible plate or spoon to hold other foods while eating.

“Quesadilla” loosely translates to “little cheese snack.” Since the popular filling for these bundles is cheese, the term fits.

I grew up a few miles north of the Mexican border in Tucson, Arizona, where quesadillas were a staple in most households. They were a cinch for us kids to make; we just added a few handfuls of shredded cheese to a tortilla, folded it, and cooked it in a skillet until the cheese melted and the tortilla browned. And with the invention of microwave ovens, quesadilla-making time went from minutes to mere seconds. They were the perfect after-school snack food.

The adults made fancier versions as appetizers for parties or with more fillings for a main dish.

Over the years, quesadillas have become increasingly popular all across the United States. The foods and spices of many diverse cultures are now often captured inside a quesadilla. The two essential ingredients are tortillas, which form the crisp outer crust, and cheese, which, when melted, is the necessary “glue” that holds the quesadilla together.

Quesadillas are so simple, delicious, and easy to make that their popularity has survived for centuries.

Skillet, Grill, or Oven Quesadillas?

Quesadillas can be made a few different ways. You can bake them, grill them, or cook them in a dry skillet. There are even specialty quesadilla makers available. All methods use high heat to ensure the crispiness of the tortillas.

Oven Quesadillas

To bake quesadillas, simply put the stuffed tortillas on a wire rack on a baking sheet and place the sheet in the middle of the oven. Bake for about 20 minutes at 425 degrees Fahrenheit. The actual baking time will vary according to how much filling is in each quesadilla. The more filling a quesadilla has, the longer it will take to bake. The goal is to have a quesadilla with fully melted cheese, heated filling, and crispy tortillas. Watch closely the last few minutes of baking to make sure the tortillas don’t become too brown. Nut- or cheese-crusted quesadillas require the baking method, because the nuts and cheese can fall off when you turn the quesadillas in a skillet.

Quesadillas on the Grill

For grilling, place stuffed tortillas on a hot grill with very low flames, or on the opposite side of the grill away from the flames. Close the cover and wait 1 to 2 minutes, watching closely so the tortillas don’t become too brown. Carefully flip the quesadillas with a wide spatula, close the cover, and grill for another 1 to 2 minutes, or until the tortillas have browned and the filling is cooked through.

Toasting in a Skillet

The best method for cooking quesadillas is in a dry, covered skillet over medium heat, or in a quesadilla maker. When using a skillet, it should be dry to prevent oily or burned quesadillas; don’t use oil or butter. This toasting method also ensures the filling will be cooked through, the cheese will be melted, and the tortillas will be crisp and browned.

I prefer making quesadillas with two flat tortillas rather than one folded tortilla, because this ensures more even cooking. Choose a skillet that’s just slightly larger than your tortillas. For example, I use a 10-inch skillet for tortillas that are 8 to 9 inches in diameter.

Start by placing a dry tortilla in a dry skillet that’s been heated to medium heat. Place the filling ingredients on the tortilla, making sure there’s some cheese both underneath and on top of the filling. This will help the quesadilla stick together. Place another tortilla on top. Cover the skillet with a tight-fitting lid. This will hold in the heat and cook the quesadilla all the way through without burning the outside. Let the quesadilla cook for 1 to 2 minutes. Check to see if the bottom tortilla has browned. If so, carefully flip the quesadilla with a wide spatula. Cover and cook for another 1 to 2 minutes, or until the bottom tortilla has browned, the cheese has melted, and the filling is heated through.

More Quesadillas Kicked Up a Knotch

Turn those cheese-filled snacks into full-blown meals with these recipes for quesadillas fit to feed a crowd.

• Bacon Jam Breakfast Quesadillas
• Homemade Tortilla Recipe

This excerpt is from Quesadillas by Donna Kelly (Gibbs Smith).

Originally published as part of “Quesadillas Kicked Up a Notch” in the May/June 2023 issue of Grit magazine and regularly vetted for accuracy.